Description
A classic Southern Baptist Pound Cake topped with a rich, smooth caramel icing. This old-fashioned dessert features a dense, buttery texture balanced by sweet, velvety caramel, perfect for gatherings or anytime you crave a comforting slice of heaven.
Ingredients
Scale
For the Pound Cake:
- 1 cup unsalted butter (softened)
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
For the Caramel Icing:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup whole milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat the oven to 325°F and grease and flour a 10-inch tube or Bundt pan to ensure easy cake removal.
- Cream Butter, Shortening & Sugar: In a large mixing bowl, beat the softened butter, vegetable shortening, and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender cake.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain the emulsion and consistent texture.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Batter: Alternately add the dry ingredients and whole milk to the creamed mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract for flavor.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes, then turn it out onto a wire rack to cool completely before icing.
- Make Caramel Icing: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2 minutes. Add milk and bring the mixture to a boil. Remove from heat, stir in vanilla extract.
- Add Powdered Sugar: Gradually whisk in powdered sugar until the icing is smooth. Let it cool slightly until thick but still pourable.
- Ice the Cake: Pour the caramel icing over the cooled pound cake, allowing it to drip down the sides for a beautiful finish.
Notes
- Ensure the cake is completely cooled before applying the caramel icing to prevent it from sliding off.
- This cake stores well at room temperature for up to 3 days without refrigeration.
- You can freeze the cake without icing for longer storage; add fresh icing after thawing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 50g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
